Knuckle Bones

Knuckle Bones - Versatile and Nutrient-Rich

*Inventory is updated every Thursday.*

Discover the versatility of Prosper Meats' Knuckle Bones, perfect for culinary enthusiasts and pet owners alike. These high-quality bones from our grass-fed, organic cattle offer a range of uses that have made them a customer favorite.

Key Features:

• 100% Grass-Fed and Organic: Sourced from our pasture-raised cattle, ensuring the highest quality and nutritional value.
• Versatile Use: Ideal for making rich bone broth or as a long-lasting treat for dogs.
• Excellent for Culinary Applications: Perfect for creating flavorful stocks, broths, and demi-glace.
• Natural Dog Chew: Provides a healthy, long-lasting chew option for dogs.

Customer Reviews:

• "Bones": Dog owners report their pets enjoying these bones for extended periods, sometimes lasting a week or more.
• "Thankful": Customers appreciate finding high-quality, organic grass-fed bones at a great price with easy purchasing.
• "Yummy Bone Broth": Many use these bones to make healthy bone broth for daily consumption.
• "Awesome": Consistently praised for making excellent bone broth.
• "Great bones for making demi": Culinary enthusiasts find these perfect for creating rich, flavorful demi-glace.

The Prosper Meats Difference:

• Family-Owned Colorado Ranch: We take pride in our heritage and the quality of our products.
• Ethical and Sustainable: Our commitment to ethical farming practices ensures you can feel good about your purchase.
• Convenient Shipping: We offer free shipping on Colorado orders over $120, with overnight delivery to ensure freshness.

Whether you're looking to create the perfect bone broth, elevate your culinary creations, or provide a healthy treat for your dog, Prosper Meats' Knuckle Bones deliver exceptional quality and versatility. Order today and experience the difference that truly pasture-raised, organic bones can make in your kitchen or for your pet's enjoyment.

Recipe: Beef Bone Broth

Ingredients:

• 4 pounds knuckle bones
• 2 medium unpeeled carrots, cut into 2-inch pieces
• 1 medium leek, end trimmed, cut into 2-inch pieces
• 1 medium onion, quartered
• 1 garlic head, halved crosswise
• 2 celery stalks, cut into 2-inch pieces
• 2 bay leaves
• 2 tablespoons black peppercorns
• 1 tablespoon cider vinegar

Directions:

1. Preheat oven to 450°F. Place beef bones, carrots, leek, onion, and garlic on a roasting pan or rimmed baking sheet and roast for 20 minutes. Toss the contents of the pan and continue to roast until deeply browned, about 20 minutes more.
2. Fill a large (at least 6-quart) stockpot with 12 cups of water. Add celery, bay leaves, peppercorns, and vinegar. Scrape the roasted bones and vegetables into the pot along with any juices. Add more water if necessary to cover bones and vegetables.
3. Cover the pot and bring to a gentle boil. Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, for at least 8 but up to 24 hours. The longer you simmer it, the better your broth will be. Add more water if necessary to ensure bones and vegetables are fully submerged.
4. Remove the pot from the heat and let cool slightly. Strain broth using a fine-mesh sieve and discard bones and vegetables. Let continue to cool until barely warm, then refrigerate in smaller containers overnight. Remove solidified fat from the top of the chilled broth.